Coconut Jaggery Barfi

A South Indian favourite for the festive table: chewy coconut squares sweetened with jaggery instead of white sugar. Everything cooks in one pan in about half an hour, so it's a lovely one to make when Diwali prep is getting busy. Refined-sugar-free and full of toasty coconut flavour.

Ingredients:-

• 2 cups desiccated coconut
• ¾ cup jaggery powder
• ½ cup coconut milk
• 1 tablespoon desi ghee
• ½ teaspoon ground cardamom
• Chopped almonds and pistachios, to garnish (optional)

Directions:-

1. Warm the jaggery and coconut milk in a pan until the jaggery dissolves.
2. Add the coconut and ghee.
3. Cook on medium-low heat for 12-15 minutes, stirring, until thick and pulling away from the sides.
4. Stir in the cardamom.
5. Press into a greased tray, leave to cool, then cut into squares.
6. If you like, press a few chopped almonds and pistachios onto each square.